Charles L. Tumuhe^1,, Kasfa Ategeka¹, Christopher Sunday², Dennis Tibaijuka², Crispus B. Muhindo³

There is an immutable need to preserve and utilize the genetic materials of indigenous crops and plants for nutrition and preservation of genetic diversity. The scientific community needs to support farmers in the preservation of indigenous foods and seed. African Rural University (ARU) participatedin indigenous seed and food fairs to collect data while showcasing the preservation, preparation, value addition and consumption of local seeds and foods in Uganda. The purpose of the traditional seed and food fair events was to demonstrate both the existence and resilience of African culture in food and nutrition through participation of farmers and ARU students.There were three series of such fairs at local (10 groups), regional (49 groups) and national levels (30 groups). ARU research team and students participated in all the fairs as both exhibitors and researchers. Results indicate that exhibitors showcasedtraditional/indigenous foods both in raw and cooked forms.There is still a wide variety of beneficial indigenous and traditional foods in Uganda. It may be helpful to establish a complete traditional food data system for all ethnic groups in Uganda and prepare recipes for preparation of their traditional dishes, establish botanical gardens for conservation, earth markets and more regular food and seed fairs for farmers to interact and exchange the planting materials.

indigenous foods, conservation, consumption, propagation